CAES Newswire

 College of Agricultural & Environmental Sciences UGA Cooperative Extension
Menu
Published on 11/20/14

Communication key when hosting people with food allergies

By Merritt Melancon

Almost 50 million Americans live with a food allergy, so there’s a good chance that a large Thanksgiving guest list might mean that you’re cooking for someone with dietary restrictions.

While it seems odd to ask about some one’s medical condition when you’re inviting them to a celebration, communication is the key to this modern dilemma for hosts and guests.

“People with food allergies must avoid whatever food or ingredient they are allergic to in order to be safe, so they will appreciate a host or hostess who is concerned,” said Judy Harrison, a food safety Extension specialist with the University of Georgia Cooperative Extension.

The most common food allergens are peanuts, tree nuts (such as almonds, pecans and walnuts), milk, eggs, soy, wheat, fish and shellfish. People who live with allergies on a daily basis will tell you that these allergens can be in many foods and sometimes in foods where one might not expect them.

Two-way communication is the key to keeping guests safe and hosts relaxed during holiday meals. Here are few tips that will allow guests to celebrate without having to worry.

  • It’s good policy to check with family and friends to see if they or their children have food allergies when you invite when them to dinner. No one expects you to rewrite your whole menu in light of their allergy, but making a few dishes without the offending ingredients will make your guests feel welcome.
  • If the party is going to include guests that you don’t know very well or unexpected guests, consider serving a variety of foods so that even those with food allergies will have some items they can eat.
  • The store-bought soups, sauces and stuffing and dip mixes that go into many holiday recipes may contain ingredients that some people are allergic to. Be sure to check the ingredient labels for allergens. Just a small amount of an allergen can cause life-threatening health problems for some.
  • If you make a dish that contains ingredients that are common allergens, make festive labels for each dish that lets people know it contains the ingredient. For instance, if a dish contains wheat and eggs, have a label that says, “This dish contains wheat and eggs!” If it contains almonds, have a label that says, “This dish contains almonds!” One easy way to do this is to print the messages on festive paper labels and tape them to toothpicks or wooden popsicle sticks that can be inserted into the dish.
  • Take extra precautions in the kitchen to separate foods containing allergens from other foods to prevent cross-contamination. Thoroughly clean equipment, utensils and work surfaces between uses to prevent allergens from being transferred from one dish into another.
  • If you know that one of your guests has a severe allergy to a particular food like nuts or peanuts, choose snacks that do not contain nuts.

Following these tips will make sure that everyone feels welcome and safe during this holiday entertaining season.

Merritt Melancon, a public relations manager for the UGA Terry College of Business, previously served as a public relations coordinator for the UGA College of Agricultural and Environmental Sciences and UGA Extension.

Authors:
Merritt Melancon
Experts/Sources:
Judy A. Harrison
Thermal imaging technology could improve the production of fruits and vegetables. CAES News
Thermal imaging may help fruits, veggies stay fresher longer 10/28/24 Savannah Peat
Before your favorite produce arrives at the grocery store, it must be carefully harvested and maintained across long stretches of time. A recent University of Georgia review suggests new temperature measuring technologies could make that process much simpler, amid growing agricultural challenges fueled by fluctuating climates. Maintaining temperature, humidity and light is critical to ensuring fruits and vegetables don’t spoil or deteriorate rapidly. Temperature spikes are the root of adverse outcomes, so monitoring these changes quickly and accurately is key.
Cairo, Georgia CAES News
New funding for UGA faculty to address rural issues 09/16/24 Baker Owens
The Rural Engagement Workshop for Academic Faculty at the University of Georgia has announced the list of funded faculty seed grants to address issues in rural Georgia. The grants offer funding between $5,000 and $10,000 for faculty to engage with rural Georgians on issues that are critical for their communities. The program encourages collaboration between faculty in UGA schools and colleges with faculty in Public Service and Outreach and UGA Cooperative Extension already working throughout rural Georgia.
goldenlatte CAES News
UGA researchers develop ‘instant’ version of trendy golden milk latte 08/21/24 Jordan Powers
Nestled among cappuccinos and traditional espresso lattes, a unique, golden-hued beverage has grown increasingly popular on cafe menus over the past several years. Advertised as a caffeine-free, healthy coffee alternative, “golden” turmeric milk is a take on haldi doodh — a traditional Indian beverage often used as an at-home cold remedy. Now researchers at the University of Georgia College of Agricultural and Environmental Sciences have developed a new method to make a plant-based, instant version of the beverage.
Northern Thai food CAES News
Exploring the world through food 07/30/24 Sameeka Prabath Rajamani
From the agricultural revolution to globalization, food has always held a defining role for humanity, with foodways serving as the foundation of many cultures and civilizations throughout history. “We talk about food around the dinner table. The food choices we make, the origins of the foods, and where they come from are fascinating,” said Ronald Pegg, one of three University of Georgia instructors for “The Impact of Food and World History and Culture,” a class that takes students on an interdisciplinary exploration of how food shapes societies.
20240111 NC ADT MARCM 041 CAES News
CAES student follows her zeal for food safety to UGA School of Law 07/09/24 Lillian Dickens
The career world is wide open for students at the University of Georgia, a life lesson third-year student Emily Harris learned as a food science major in the College of Agricultural and Environmental Sciences. Harris plans to attend the UGA School of Law to pursue a degree in food regulation and law this fall, a unique path she discovered through classes in the Department of Food Science and Technology.
A team of researchers at CFS, led by director Francisco Diez, studied the potential uses of antimicrobial blue light to eliminate pathogens in manufacturing facilities. CAES News
CAES researchers ensure a safer global food supply 06/07/24 Jennifer L Reynolds
In 2018, the United Nations General Assembly established June 7 as World Food Safety Day to bring awareness of foodborne risks and “to celebrate the myriad benefits of safe food.” With 25 faculty members involved in food safety microbiology, the University of Georgia has one of the largest teams of food safety researchers of any university. Their research and collaboration efforts contribute to a growing body of knowledge that ensures producers and consumers have the latest information about food safety.